Tip before you begin:
All patties in this series can be baked instead of fried. Bake for 20 to 25 minutes in a preheated oven at 200°C (390°F), preferably on a convection setting. There's no need to flip them during baking.
Zucchini and vegetable patties
These light, summery patties are refreshing and full of flavor. They pair perfectly with yogurt and a fresh vegetable salad. They are made with zucchini (instead of regular squash) as it contains less moisture. Enjoy them hot or cold.
Ingredients (12 to 15 patties):
- 4 medium zucchinis, finely grated
- 1 small red onion, diced very small
- 1 red bell pepper, diced very small
- 2 tbsp finely chopped parsley
- 3/4 cup (105 grams) self-rising flour
- Salt and black pepper to taste
- 1/2 cup grated Caciocavallo cheese or any cheese you like
For frying: 2 cups vegetable oil
Instructions:
1. In a bowl, combine zucchini, onion, bell pepper, and parsley. Add flour, season with salt and pepper, and mix thoroughly into a uniform batter. Add the cheese and mix again. Cover and refrigerate for about two hours.
2. Pour the oil into a medium pot and heat over high heat. Once hot, reduce to medium heat. Scoop a heaping spoonful of the batter and gently drop it into the oil using a second spoon. Fill the pot this way and fry until golden. Transfer to a plate lined with paper towels. Repeat until all the batter is used. Serve warm or chilled.
Storage: Keep for up to three days in the refrigerator.
Baked cheese patties
These patties are a weekend favorite, often served instead of pancakes or blini on Saturday mornings. They're tasty, fun and nourishing, delicious fresh from the oven, and just as good the next day straight from the fridge.
Ingredients (12 to 14 patties):
- 500 grams cream cheese (5% fat or higher)
- 100 grams feta cheese, grated
- 100 grams yellow cheese of your choice, grated
- 1 tbsp dried basil
- 3/4 cup (105 grams) self-rising flour
- Salt and black pepper to taste
- For coating: 2 cups golden breadcrumbs
Instructions:
1. In a bowl, mix the cheeses and basil. Add the flour, season with salt and pepper, and stir into a smooth batter. Cover and refrigerate for about an hour.
2. Preheat the oven to 220°C (430°F), preferably on convection setting. Line a baking sheet with parchment paper.
3. Spread the breadcrumbs on a plate. Shape the mixture into oval patties and roll them in the breadcrumbs to coat thoroughly. Place on the baking sheet.
4. Bake for about 20 minutes, until golden. There's no need to flip. Remove and serve.
Storage: Keep for up to three days in the refrigerator.
Tip: These can also be pan-fried in a little oil on both sides until golden.
Flat chicken patties (gluten-free)
These flat chicken patties skip the traditional breadcrumbs or challah and instead use crushed potato chips for texture and flavor. The result is a savory, kid-friendly dish that’s delicious both hot and cold, and hard to resist.
Ingredients (about 8 large patties):
- 1/2 kg (500 grams) ground chicken breast
- 1 large red onion, grated
- 3 tbsp finely chopped parsley
- 1 tbsp finely chopped mint
- 1 medium egg
- 2 tbsp olive oil
- 20 grams salted potato chips, finely crushed
- Salt and black pepper to taste
For frying: 1/2 cup (120 ml) oil
Instructions:
1. In a bowl, combine the chicken, onion, parsley, mint, egg and olive oil. Mix well until smooth. Add the crushed potato chips, season with salt and pepper, and mix again.
2. Pour the oil into a deep skillet and heat over medium heat. Shape the mixture into flat patties and fry for about 2 minutes on each side, until golden. Transfer to a plate lined with paper towels. Serve.
Storage: Keep for up to three days in the fridge or up to two weeks in the freezer.
Pea Patties
Healthy, nourishing and colorful, these pea patties are tasty whether served hot or cold. They offer a delicious and appealing way to enjoy peas.
Ingredients (16 patties):
- 300 g frozen peas, thawed at room temperature for about 1.5 hours
- 6 tbsp oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried basil
- Salt and black pepper to taste
- 1/2 cup (70 grams) self-rising flour
- 4 tbsp breadcrumbs
For coating: 1/2 cup (70 grams) flour
Instructions:
1. Heat 2 tbsp of the oil in a skillet. Add the onion and garlic and fry until golden. Remove from heat and let cool.
2. In a food processor, blend the peas into a smooth mixture and transfer to a bowl. Add the fried onion, garlic, basil, salt, and pepper. Stir well. Add the flour and breadcrumbs and mix until uniform. Cover and refrigerate for about an hour to allow the flavors to blend and the mixture to firm up.
3. For coating, spread the flour on a plate. Shape the mixture into small patties and roll each in the flour until fully coated.
4. Heat the remaining 4 tbsp of oil in a deep skillet over medium heat. Add the patties and fry on all sides until golden. Transfer to a plate lined with paper towels and serve.
Storage: Keep for up to two days in the refrigerator.
Classic beef patties
Just like grandma used to make, you can never have enough of these timeless beef patties. Delicious on their own or served in a sweet red sauce, they’re just as good cold as they are hot.
Ingredients (about 12 patties):
- 1 cup (240 ml) oil
- 1 onion, finely chopped
- 1/2 kg (500 grams) ground beef
- 2 slices challah or white bread, soaked in water and squeezed
- 1 potato, peeled and finely grated
- 1 medium or large egg
- Salt and black pepper to taste
For coating: 4 tbsp flour
Instructions:
1. Heat 3 tbsp of the oil in a skillet. Add the onion and fry until golden.
2. Transfer the fried onion to a bowl. Add the beef, soaked bread, grated potato and egg. Season with salt and pepper and mix thoroughly until uniform. Cover and refrigerate for about 1.5 hours to allow the mixture to firm up and the flavors to develop.
3. Coating: Spread the flour on a plate. Shape the mixture into plum-sized balls and roll in the flour until fully coated.
4. Pour the remaining oil into a deep skillet and heat over medium. Add the patties and fry on all sides until well browned. Transfer to a plate lined with paper towels and serve.
Storage: Keeps for up to three days in the refrigerator or up to two weeks in the freezer.
Quick red sauce for patties
Heat 2 tbsp oil in a saucepan. Add 2 minced garlic cloves and fry until golden. Add 5 diced tomatoes, stir and cook over medium heat for about 5 minutes. Season with salt, pepper, 1/2 tbsp paprika and 1/2 tsp crushed dry red chili. Stir, then add 3/4 cup water. Stir and cook for about 15 minutes. Add the fried or baked patties and cook for another 5 minutes. Serve.
First published: 11:14, 08.20.25